Rack of lamb with new potato onion

Rack of lamb with new potato onion

Ingredients

• 1 rack of lamb , French trimmed with the fat scored
• 2 tbsp vegetable oil
• 1 onion , finely sliced
• 400 g new potatoes , sliced
• ½ bunch thyme , a few sprigs reserved to garnish
• 3 garlic cloves , finely sliced
• 200 ml chicken or lamb stock (fresh if possible)
• asparagus , to serve (optional)

Method

1. Heat oven to 180 C/160 C fan/gas 4. Heat a small roasting tin, and coat the lamb with 1 tbsp of the oil and some sea salt. Place the lamb, skin-side down, in the tin until the fat has turned brown, then sear all over. Transfer to a plate.
2. Add the onion to the tin and cook for about 10 mins until soft. Stir in the potatoes, thyme, garlic and stock, and press down with a spoon. Put the lamb on top and roast in the oven for 25-30 mins until the potatoes are tender and the lamb cooked to your liking.
3. Leave to rest under some foil for about 10 mins. Slice the lamb into cutlets and scatter with the reserved thyme sprigs. Serve with a spoonful of the potatoes and some simply cooked asparagus, if you like.

Beef Meatball subs

Beef Meatball subs

Meatball subs

Ingredients

• 1-2 tbsp sunflower oil , for frying
• 2 tbsp white wine vinegar
• 1 tbsp golden caster sugar
• ⅓ cucumber , thinly sliced
• 1 tbsp chopped dill (optional)
• 4 sub rolls , halved, or 1 long, thin baguette, cut into 5 cm chunks
• jar cranberry sauce

• 300 g pack pork mince
• 50 g breadcrumbs
• 1 tsp caraway or fennel seeds
• 1 egg , beaten
• 3 tbsp wholegrain mustard
• 1 tbsp clear honey
• good grating nutmeg

Method

1. Mix all the meatball ingredients together with plenty of seasoning, then shape into walnut-sized balls. Freeze for 30 mins to firm up if the party is about to start, or chill in the fridge for up to 24 hrs.
2. Heat oven to 220 C/200 C fan/gas 7. Roll the meatballs in the oil in a baking tray, then roast for 20 mins until browned and cooked through.
3. When the meatballs are nearly ready, mix the vinegar and sugar in a mixing bowl to dissolve, then stir in the cucumber and dill, if using.
4. Split the baguette chunks, rolls or subs and spread with a little cranberry sauce. Add some cucumber and 2-3 meatballs, arrange on a platter and serve.

Barbecue lamb & courgette salad

Barbecue lamb & courgette salad

Barbecue lamb and courgette salad

Ingredients

• 9 lamb cutlets , French trimmed
• 3 lemons , 1 zested and juiced, others each cut into 4 fat slices
• olive oil
• 250 g baby courgettes , halved length ways
• small bunch of mint , leaves picked
• 400 g can butter beans , drained
• 1 red chili , deseeded and finely chopped
• 4 spring onions , finely sliced
• 140 g feta cheese , crumbled

Method

1. Marinate the lamb cutlets in the lemon juice and 4 tbsp olive oil for about 20 mins. Brush courgettes with another 2-3 tbsp olive oil and season.
2. Lift the lamb cutlets out of the marinade, season well and barbecue or griddle for 1-3 mins on each side. Barbecue or griddle the courgettes for 2-3 mins on each side until tender and charred. Barbecue or griddle the lemon slices for 30 secs-1 min each side to char and caramelise slightly.
3. Transfer the lamb and courgettes to a platter. Scatter on the mint, lemon zest, butter beans, chili  spring onions, feta and seasoning, and gently toss. Drizzle with olive oil and add the barbecued lemons to the platter to squeeze over.

Chicken Drumsticks

Chicken Drumsticks

Chicken Drumsticks

Ingredients

2 tsp onion powder
2 tsp garlic powder
2 tsp oregano
2 tsp basil
1 tsp thyme
1 tsp black pepper
1 tsp white pepper (if you don't have it, just substitute black pepper)
1 tsp cayenne pepper
4 1/2 tsp paprika
2 1/2 tsp salt

Instructions

1. Preheat oven to 400 degrees. Lightly grease a jelly roll pan with nonstick spray.

2. Line up drumsticks on the prepared tray.

3. Sprinkle with Cajun seasoning on both sides. Leave the side with the most meat and skin facing up.

4. Put a dab of about 1/2 tablespoon butter on the top of each drumstick, on the part that is most meaty. The butter will melt all over the meat and skin, keeping the meat juicy, and making the skin crispy.

5. Bake for 25-30 minutes in the oven.

Spatchcock rosted chicken

Spatchcock chicken

Spatchcock pri-pri chicken

Ingredients

• 1 chicken (about 1.5 kg/3 lb 5 oz)
• 4 red chilies , chopped (deseeded if you don't like it too spicy)
• 3 garlic cloves , crushed
• 2 tsp sweet paprika
• 2 tbsp red wine vinegar
• 2 tbsp chopped parsley
• 2 tbsp olive oil
• lemon wedges and Tabasco sauce (optional), to serve

Method

1. To spatchcock the chicken, flip it over so the backbone is facing you. Using a sturdy pair of kitchen scissors or poultry scissors, cut down either side of the backbone, then discard. Turn the chicken over and push down firmly on the breastbone to flatten out the bird. Make a few slashes in each leg joint. You can watch a video showing how to spatchcock a chicken in the How To Cook section of the website).
2. Put the chilies and garlic in a food processor with a good pinch of salt, or use a pestle and mortar. Blend to a paste, then add the paprika, vinegar, parsley and olive oil. Mix well, then smear over the chicken. Leave to marinate for at least 1 hr or overnight if possible. Can be frozen at this stage.
3. Fire up the barbecue. When the flames have died down, place the chicken on the center of the barbecue, skin-side down, and cook for 15-20 mins until nicely charred. Flip the chicken over and continue cooking for another 5-15 mins until cooked through. Check that the juices run clear, as the heat of every barbecue will vary. To cook in the oven, heat to 200 C/180 C fan/gas 6 and cook for 35-40 mins on a baking tray. To char the skin, grill for a further 5-10 mins. Serve with lemon wedges, and Tabasco if you like it hot.

Lamb shank pea and mint pie

Lamb shank pea & mint pie

Lamb shank pea and mint pie

Ingredients

• 2 tbsp sunflower or rapeseed oil
• 4-5 lamb shanks
• 2 onions , chopped
• 2 rosemary sprigs, leaves finely chopped
• 2 thyme sprigs
• 300 ml white wine
• 1½l good-quality chicken stock
• 25 g butter
• 3 tbsp plain flour
• 250 g frozen peas
• 5 spring onions , finely chopped
• small bunch parsley , finely chopped
• small bunch mint , finely chopped
• 1 egg , beaten

• 400 g plain flour , plus a little extra for dusting
• 100 g butter , diced
• 100 g suet

Method

1. Heat the oil in a large flameproof casserole dish and brown the lamb shanks well all over (you may need to do this in batches). Transfer the lamb to a plate. Reduce the heat, tip the onions into the dish and gently soften, adding a splash more oil if you need to. Stir in the rosemary for the final 1 min, then add the thyme and wine. Bring to a fierce simmer, scraping all the lamb bits off the bottom of the dish as you go - these will add lots of flavor  When the wine has boiled for 1 min, add the stock, return the shanks and any juices, and gently bring to a simmer. Cover with a tight-fitting lid, reduce the heat a little and cook until the meat is very tender and falling from the bone - this can take 2-3 hrs. Leave until cool enough to handle. Can be done 24 hrs ahead, covered and chilled, or frozen for up to a month.
2. Lift the shanks out of the stock (at this stage you can spoon off any fat that has separated to the surface). Gently pull the meat off the bones in nice big chunks, discarding any fatty bits, and put in a pie dish - about 30 x 20 cm and 5 cm deep will be big enough.
3. Put the stock back on the heat and boil fiercely until reduced by just under half. Meanwhile, in a big frying pan, melt the butter, then stir in the flour to a paste and cook for 1-2 mins. Gradually whisk in ladlefuls of the reduced stock until you have a smooth sauce. Bubble for a few mins to thicken up nicely (the sauce will thin a little when cooked in the pie). Taste for seasoning, then tip over the lamb.
4. To make the pastry, put the flour, butter, suet and 1 tsp salt in a food processor, and whiz together until no lumps of fat remain. With the motor running, gradually pour in 150 ml water to bring the pastry together - you may need 1 tsp more water. Tip onto a lightly floured work surface and gently bring together to a smooth dough, then roll out until just over 0.5 cm thick.
5. Add the frozen peas, spring onions, parsley and mint to the lamb, and gently mix to combine. Brush the rim of the dish with a little egg, then cut thin strips of pastry and stick them on the rim, like a picture frame. Lift the rest of the pastry onto the pie and press down to the edges to stick. Trim the excess and crimp the edges to seal well. Make a small cross in the center with a knife to help steam escape, and roll the trimmings into leaves, if you like. Stick these all over the pie, again using egg, to decorate. Can now be chilled for another 24 hrs or frozen for up to a month.
6. Heat oven to 200 C/180 C fan/gas 6. Brush the whole pie with more egg, then bake for 40-45 mins until really golden and crisp.
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Mango & passion fruit roulade

Mango & passion fruit roulade

Mango & passion fruit roulade

Ingredients

• 3 eggs
• 85 g golden caster sugar , plus 1 tbsp
• 85 g plain flour , sifted
• 1 tsp baking powder , sifted
• 1 tsp vanilla extract

• 1 tbsp golden caster sugar
• flesh from 2 large, ripe passion fruits
• 2 mangoes , peeled and cut into small chunks
• 250 g frozen raspberries , defrosted
• 200 g tub 2% Greek yogurt or very low-fat from-age fairs

Method

1. Heat oven to 200 C/fan 180 C/gas 6. Grease and line a 30 x 24 cm Swiss roll tin with nonstick paper. Put the eggs and sugar into a large bowl and beat with electric beaters until thick and light, about 5 mins. Fold in the flour and baking powder, then the vanilla. Tip into the tin, tilt to level the mix, then bake for 12-15 mins until golden and just springy. Turn onto another sheet of paper, dusted with 1 tbsp caster sugar. Roll the paper up inside the sponge, then leave to cool completely. Sponge can be frozen for up to 1 month.
2. Fold sugar, passion fruit pulp and one-third of the mango and raspberries into the yogurt. Unroll the sponge, spread with filling, then roll up. Serve with the rest of the fruit on the side. Roulade can be filled and rolled up to 2 hrs before serving and kept in the fridge.
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